Soy, Chilli and Ginger Tofu

Boil a half-full kettle. Thoroughly rinse the sushi rice under cold water until it runs clear.

Pour the boiled water (2p: 225ml / 4p: 450ml) into a medium saucepan, bring back to the boil on high heat. Stir in the sushi rice, turn the heat down to low. Cover with a tight-fitting lid and cook for 15 mins.

Remove from the heat (still covered) and leave to the side until ready to serve (the rice will continue to cook in its own steam). Once cooked, stir through the rice vinegar and season with salt (2p: 1/4 tsp / 4p: 1/2 tsp).

Meanwhile, add the radishes to one side of a baking tray and the Tenderstem® broccoli to the other. Drizzle with oil and season with salt and pepper, then toss to coat.

When the oven is hot, roast on the top shelf until tender, 10-12 mins. 

In the meantime, heat a large non-stick frying pan on medium-high heat with a drizzle of oil.

Once hot, add the tofu to the frying pan. Fry until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn’t burn.

When the tofu has 1 min remaining, add the Chinese Five Spice and toss to coat. Season with salt and pepper.

While the tofu cooks, crush the peanuts in the unopened sachet using a rolling pin.

Add the soy, chilli and ginger paste and the water for the sauce (see pantry) to the tofu.

Stir to combine, add the Tenderstem® broccoli and warm the sauce through, 1-2 mins. Season with salt and pepper.

Remove from the heat and stir through the lime juice.